fresh fruit and vegetables, Page 10 September 1985 Cassiar Courier Tkoagkts or Foo With this issue the Cassiar Courier begins a series of “Thoughts on Food” prepared by some of our local chefs. This month we are happ\ to present recipes for a dinner prepared by Gary Periard: The following dinner that 1 have chosen blends in with a meat that is not too often used at dinners when there are invited guests. I hope vou will enjoy. One of the most important things vou must do when preparing a dinner is give vourself plently of time. Disasters are known to happen and early preparation leaves vou with some time and another chance at pre- paring the disastrous item, Your dinner is as follows: ASPARAGUS SOUP. ROMAINE & STRAWBERRY SALAD ERESI PEACH BUTTERMILK SHERBET STIR FRIED VEGETABLES STULTLD HAM STEAKS SCALLOPED POTATO SQUARES ERESH PINEAPPLE GARNISH CANADIAN CHILSI. TRAY WALNUT PUDDING CAL: POIRE The wine is left to vou since a lot of people have their own favourites. However, 1 might suggest a red bordeaux with the main course and a very light white medium with the dessert. Hot rolls and butter may be served, hhowerer, 1 might suggest a hot cheese bread. The recipes are as follows: ASPARAGUS SOUP. 2 cups of fresh asparagus or 1 package of frozen asparagus 2 stalks of celery / sprig of parsley Al pinch of tarragon or thiynie I teaspoon of salt 2 cups of scalded consomme ‘or2 2 Cups Of Crean! OF 2 CUPS of water 1 cube chicken extract Cut the fresh washed asparagus into I-inch pieces, Thaw our the frozen asparagus. Place all ingredients in the blender, cover and blend 1 minute. Pour into asauce- pan and heat without boiling, Serve immediately, ROMAINE & STRAWBERRY SALAD IT head romaine letiuce ney 2 bunches of watercress I pint of fresh strawberries 4 thinly sliced rings of red onion, separated into. rings HS cup of olive oil I thsp. each wine vinegar and lemon juice 5 thsp. each sugar and salt IS tsp. pepper Toss romaine and watercress. Slice. strawberries. Slice onion. Place in a salad bowl Put remaining ingred- fens ina small jar with tight-fitting lid. Cover and shake well, Pour over prepared greens and serve, STEADMANS CLOCKS and ROCKS, CLOCKS, OLL PAINTINGS JADE CARVINGS, JEWELRY & MORE FOR AN ORIGINAL NORTHERN GIFT On Display at 356 BROWN STREET Tuesday, Thursday evenings 7—9 p.m. Some Saturdays For More Information Phone 778—7764 After 5 p.m. AL PASSARELL, M.L.A., ATLIN Atlin Constituency O-fice Box 359, Cassiar s> aS Cassiar ~778-7340 Atlin - 651-7723 Victoria ~ 387-5207 - collect C2) Please contact our office if you havea concern FRESH PEACH BUTTERMILK SHERBET 2 large peaches, pitted, sliced (1 pound, 2 cups sliced) * cup of sugar 1 egg 1/3 thsp. lemon juice 3/4 tsp. grated lemon rind 1% tsp. vanilla Dash salt 2 cups buttermilk In blender, puree peach slices with all remaining ingredients except buttermilk. Stir in buttermilk. Churn-freeze th hand-crank or electric ice cream maker according to manufacturer’s directions. [t will not ° be solid but just keeping its shape. Pack into freezing container. lreeze firm. Garnish with mint sprigs, if desired. This should make approximately six portions of sherbet. STIR VIGETABLES 3 carrots (large) 3 celery stalks 2S green OnIONS / green pepper 2 thsp. butter / tsp. sugar pinch salt pinch pepper (white) Clean and thinly slice vegetables (carrots and celery). Chop green onions and green peppers, Drop butter, salt, and pepper into hot frving pan, and place vegetables into the frving pan, once butrer is melted. Stir until vegetables are hot, but not cooked through. This should be done as the last item before putting vour dinner plate together, Sprinkle with sesame seeds. STUFFED HAM STEAKS 3-12" ham steaks 6 cups fresh bread crumbs / cup raisins > cup brown sugar I!> teaspoons drv mustard b> cup melted butter § slices pineapple 20) cloves Eresh parsley ~ Mix together the bread crumbs, kaisins, brown sugar and mustard. Pour the melted butter over the mixture. Place the first ham steak in a baking dish, cover with aneven laver of the stuffing, then with the second steak, aud the third steak. Stud each ham laver with the cloves on the fatty part of the ham. Cut two slices of the pine- apple and set them as petals on top of the ham. Place the remaining slices at each end of the cooked ham and on the sides. Do not cover. Bake in a 350 degree oven for ! hour, Garnish with parsley and pineapple and serve. SCALLOPED POTATO SQUARES J/4 cup fine bread crumbs 2 thsp. melted butter by Gary Periard 6 baking potatoes, sliced salt and pepper 3 cups half-and-half ] tbsp. mustard 1 tbsp. finely chopped garlic 3 tbsp. butter Mix bread crumbs and melted butter in small bowl. Reserve. Heat oven to 350 degrees. Cover bottom of buttered 8x8 baking dish with 1 laver of sliced potatoes, sprinkle with salt, pepper, and flour. Continue layering, ending with potatoes. Season. Press down well: Heat half and half, mustard, garlic, and butter to boil in small sauce pan. Pour over potatoes. Cover dish and bake about 1% hours. Uncover and sprinkle pre- pared bread crumbs over top. Bake until golden about 30 more minutes, cut into squares and serve. CANADIAN CHEESE TRA Y Assorted cheddars Blue cheese fresh cherries Assorted grapes Assorted semi-sweet crackers : This part of the meal can be set up using vour own discretion, and depending upon the local store’s cheese inventory, a good selection can be acquired. WALNUT PUDDING 3/4 cup of walnitts 3/4 cup of sugar 3/4 cup of grated chocolate 4 eggs, separated Pinch of salt / teaspoon vanilla 1 oz. (2 tablespoons) chopped candied lemon peel Vanilla wafers or graham cracker crumbs Chop nuts very fine in a wooden bowl: add the sugar and pound mixture to a paste; transfer to a mixing bowl. Add the chocolate, egg volks, salt and vanilla and mux thoroughly. Fold in the stiffly beaten egg whites and lemon peel. Sprinkle the bottom and sides of a greased § inch pie pan with crushed vanilla wafers or graham crackers. Pour in pudding mixture. Bake tn a 350 degree oven for JO minutes. CAFE POIRE Sugar rimmed coffee glasses Courvoisier Golden Pear Whipped cream Rim vour coffee glasses by rubbing lemon peel on the rim and dip into white sugar. Letedry. Pour freshly perked coffee into the glasses, and add 1 full oz. of Golden Pear; and % oz of Courvoisier, Top the coffee glass with whipped cream and garnish with a cube of fresh pear dipped in hot chocolate sauce and cooled, Skeena Valley eats Side of Beef $1.69lb. Front $1.39 lb. Hind $2.15 lb. Side of Pork $1.49 Ib. Price includes cutting, wrapping and freezing WE ALSO 1iAVE HOMEMADE SAUSAGE, BACON AND HAM R.R.4, 1720 Laurel St. Terrace, B.C. “e+ FS Sa etn ee A TS BTN V8G 4V2, Ph. 635-6997 YOUTH AND TELEVISION The following article was submitted by Owen Corcor- an, the former superintendent of School District No. 87. Quotes were taken from “The Day Our Children Disappear: Predictions of a Media Ecologist’, Phi Delta Kappa. January, 1981. Reaching back in time, Neil Postman explores the development of the concept of childhood from antiq- uity to the present. Calling us to account, he questions the media barrage of information, the erosion of the barriers of secrecy that once protected the young from a world of adult violence and sexuality, and the myriad ways in which we may be making our own children “an endanger- ed species”’. - The last decade or so has seen tremendous pressures on our social structures and norms. Perhaps the most significant element in the upheavals has been the impacts on children and youth. They have been caught in virtually every major trend or movement ranging from human rights to the status of the family, to the revolution in high technology media. On the latter point, no one has better documented the effects of television on society than Neil Postman, a “media ecologist”. He describes the situation well, but provides no solutions. We all have a role to play in re- sponding to the concerns he raises. As he describes it: “We began to see human development as a series of stages, with childhood as a bridge between infancy and adulthood. For the past 350 years we have been developing and refining our concept of childhood, this with perticular intensity in the 18th, 19th, and 20th centuries. We have been developing and refining institutions for the nurturing of children; and we have conferred upon children a preferred Status, reflected in the special ways we expect them to think, talk, dress, play and learn. All of this, I believe, is now coming to an end. And it is coming to an end because our communication environment has been radically altered once again — this time by the electronic media, especially telev- ision. Television has a transforming power at least equal to that of the printing press and possibly as great.as that of the alphabet itself. It is my conten- tion that, with the assistance of other media such as radio, film, and records, television has the power to lead us to childhood’s end. Unlike books, ..... television presents information in a form that is undifferentiated in its accessibility... T.V. erases the dividing line between childhood and adulthood for two reasons: first, because it requires no instruction to grasp:its form; second, because it iP&W Services, Summer Hours -Mon.-Sat. 8Sa.m. - 8p.m. Sundays 10a.m.-6p.m. | Licensed Mechanic On Duty 8 a.m. - 5 p.m. Full Line Of Atlas Parts And Tires Les Prosser & Rita Wylie ESSO DEALERS Cassiar, B.C. 778-7383 EXCURSIONS Scenic River Trips On the Stikine River LEAVING FROM TELEGRAPH CREEK, 3.C. TO WRANGELL, ALASKA Charter & Commercial Trips Formore information call: (604) 778-7316 Cassiar, B.C. (604) 235-3161 Telegraph Creek, B.C. Owned and Operated By: Francis H. Gleason Box 96 orecat B.C. VOC 1E0 does not segregate the atdience. It communicates the same information to everyone simultaneously, regardless of ages, sex, race or level of education. But it erases the dividing line in other ways as well. One might say that the main difference between the adult and a child is that the adult knows about certain facets of life — its mysteries, its contradic- tions, its violence, its tragedies — that are not consia- ered suitable for children to know. As children move toward adulthood we reveal these secrets to _ them in what we believe to be a psvchologicallv assimilable wav. But television makes this arrange- ment quite impossible. Television forces the entire culture to come out of the closet....Jt is even more than the revelation of secrets. It is the ultimate trivialization of culture. Television is relentless in both revealing and trivial- izing all things private and shameful, and therefore it undermines the moral basis of culture.” Parent Advisory Council The Cassiar Parent Advisory Council will hold its first meeting of the 1985-86 school year on Wednesday, September 11th, at 7:30 p.m. in the Cassiar Secondary School Library. The Council is an advisory body formed to keep parents in touch with the day-to-day activities at our schools, and to keep school officials informed of parental concerns. Parents with issues concerning our local schools should contact any member of the Parent Advisory Coun- cil; Chairperson Pauline Snell, Secretary Pat Beaton, Roger Borsato, Fiona Carew, Norma Ray. Derek Walker, Louise Creyke or Jan Sweeney. Teacher representatives Shirley Vickery and Merv Prier as well as Principals David Hogg and David John also attend the meetings. The Advisory Council meets monthly. generally the first Wednesday, evening of each month, and parents are welcome to attend. 715 Malozemoff An Autoplan reminder — Hours: